This is a really quick and tasty dish for those evenings where you just want something fast, simple and scrummy.
Fry chicken and bacon in coconut oil until cooked through and then smother with fajita seasoning. While the chicken is cooking, slice some onion and asparagus and fry in a little coconut oil. When the onion is just beginning to brown add a handful of button mushroom for the last few minutes of cooking and season. Use the last few minutes of cooking time to throw together a quick salad of iceberg lettuce, beef tomato, avocado, cucumber, red pepper and jalapeños and you’re ready to go. I like to serve it with a little houmous and some sour cream.
We started ‘meatless Fridays’ to avoid the temptation of the evil Friday night takeaway that had become our mainstay. After a long week teaching, I resent having to cook when I get home on a Friday night and I needed something that was effortless, quick and very tasty as well as being speedy to prepare and cook. This Mega-Omelette is my ultimate fast food and can be prepared and ready to eat in about 10 minutes.
6 large eggs
1 packet asparagus (chopped)
1 medium onion (sliced)
4-5 chestnut mushrooms (sliced)
1 pointy red pepper (sliced)
2-3oz grated cheddar cheese (goat’s cheese also works well)
salt and pepper
1 tsp coconut oil
Preheat the grill on the highest setting. Using a frying pan that you can put under the grill safely, fry the onion, asparagus and pepper in the coconut oil. After 2-3 minutes add the mushrooms and fry for another couple of minutes while you beat the eggs. Season the vegetable and pour over the egg mixture. Keep the omelette on a high heat and use a spatula to slowly scrape the setting egg mixture into the middle to aid cooking. When the egg is still runny on top leave the omelette to set (or you’ll end up with scrambled egg – which would be just as tasty!). Once the bottom has started to brown (when the edges of the omelette will be beginning to brown the bottom will be too. Pop the omelette under the grill to finish off cooking the top. Then sprinkling over the grated cheese and allow it melt under the grill for a minute or two.
I like to sprinkle Sumac over the omelette to add an interesting twist and my husband likes to drizzle Balsamic Glaze over his.
This can be eaten on its own or you could serve it with a simple salad.
Lettuce of your choice ( I used rocket and iceberg)
½ red onion finely chopped
5-6 baby plum tomatoes
½ ripe avocado
4 fine asparagus shoots ( chop into bitesize pieces)
Salt and pepper (optional)
- Layer the ingredients in your serving bowl.
- I made a base layer of lettuce, sprinkled with finely chopped red onion, halved baby plum tomatoes and raw asparagus shoots. Topped with chopped avocado and goat’s cheese it is a great side salad or it would make a lovely, light lunch.
- You could also sprinkle some toasted almond flakes or pine nuts on the top for some extra crunch.
This salad makes a tasty accompaniment to chicken or fish dishes.